PALUSKI
Make and share this Paluski recipe from Food.com.
Provided by Sageca
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes and drain well. Press through a ricer and place in a large bowl. Cool.
- Combine flour and salt in a large bowl. Mixing well. Make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.
- Add the riced potatoes and mix until all ingredients are blended real well. If necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add. (I have found that 4 cups will make a very wet dough, so I add 1/4 cups of flour at a time until the dough feels just right. This is done by feel.****do not make the dough too stiff****.
- Roll out dough in portions at a time onto floured surface, rolling out into a long log about 1-inch thick.
- Cut logs into 3/4-inch pieces, rolling slightly to even out.
- Drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few minutes. Remove with a slotted spoon and place in a large bowl.
- Have some melted butter ready to drizzle over the paluski to coat them.
- You can sauté some onions in butter and toss in with them.
Nutrition Facts : Calories 468.5, Fat 4.9, SaturatedFat 1.5, Cholesterol 143.8, Sodium 1633.9, Carbohydrate 88.4, Fiber 4.3, Sugar 2.6, Protein 15.5
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Eduardo Coria
[email protected]These paluski were a little bit time-consuming to make, but they were definitely worth it.
Elham Sajid
[email protected]I'm not a big fan of cabbage, but I loved these paluski. The filling was so good.
Kelly Cisneros
[email protected]Wow! These paluski were amazing! The flavors were incredible.
Tanzania Nyumbani
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Robloxhris
[email protected]I'm so glad I found this recipe. It's the perfect comfort food for a cold winter day.
noorulhadi Saad
[email protected]These paluski were a hit at my party! Everyone raved about how delicious they were.
Randy Ramirez
[email protected]I love that this recipe uses fresh cabbage leaves instead of canned. It makes a big difference in the flavor.
Carmenann Besio
[email protected]This recipe brought back so many fond memories of eating paluski at my grandmother's house. Thank you for sharing it!
Ggg Hg
[email protected]I'm new to cooking Polish food, and this recipe was easy to follow and turned out great! My family loved it.
Taslim Adenuga
[email protected]I've been making paluski for years, and this recipe is by far the best I've ever tried. The cabbage leaves were tender and the filling was perfectly seasoned.
Ya Limon
[email protected]This paluski recipe is a real winner! The potato and cheese filling was creamy and flavorful, and the cabbage leaves held everything together perfectly.